Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

Prandi, Barbara; Boukid, Fatma; Walle, Simon Van De; Cutroneo, Sara; Comaposada, Josep; Royen, Geert Van; Sforza, Stefano; Tedeschi, Tullia; Castellari, Massimo

doi:10.3390/foods12122395

Cited by 9 publications

(3 citation statements)

References 66 publications

(87 reference statements)

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“…Higher consumer acceptance (70%) Vegan kefir Spirulina platensis High lactobacilli and lactococci count [92] Increased total phenolic content of kefir Decreased pH Soy protein isolate hydrogel (SPI) Spirulina platensis Improved rigidity and compactness of SPI hydrogel [121] Plant-based meat alternatives Spirulina and Chlorella Higher gumminess and chewiness [144] Vegetable creams Arthrospira platensis (Spirulina), Chlorella vulgaris, Tetraselmis chui, or Nannochloropsis oceanica Improved protein content and amino acid nutritional profile. No significant differences in protein digestibility [145] Vegan oil-in-water emulsion Spirulina platensis Interesting rheological parameters compared with a more traditional protein source such as chickpea [146]…”

Section: Spirulina and Haematococcusmentioning

confidence: 99%

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

Mosibo,

Ferrentino,

Udenigwe

2024

Foods

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Microalgae are receiving increased attention in the food sector as a sustainable ingredient due to their high protein content and nutritional value. They contain up to 70% proteins with the presence of all 20 essential amino acids, thus fulfilling human dietary requirements. Microalgae are considered sustainable and environmentally friendly compared to traditional protein sources as they require less land and a reduced amount of water for cultivation. Although microalgae’s potential in nutritional quality and functional properties is well documented, no reviews have considered an in-depth analysis of the pros and cons of their addition to foods. The present work discusses recent findings on microalgae with respect to their protein content and nutritional quality, placing a special focus on formulated food products containing microalgae proteins. Several challenges are encountered in the production, processing, and commercialization of foods containing microalgae proteins. Solutions presented in recent studies highlight the future research and directions necessary to provide solutions for consumer acceptability of microalgae proteins and derived products.

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Section: Spirulina and Haematococcusmentioning

confidence: 99%

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

Mosibo,

Ferrentino,

Udenigwe

2024

Foods

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“…Studies have shown that adding Spirulina to chocolate [ 25 ] can improve its mouthfeel fragility, with a more pronounced effect observed with increased microalgal content. Similarly, Prandi et al [ 26 ] explored using Chlorella vulgaris , Tetraselmis chui , and Nannochloropsis oceanica in a vegetable cream to maintain its texture while boosting nutritional value. Microalgal proteins have also been looked at as effective emulsifiers in food production; for instance, Rodrigues et al [ 27 ] demonstrated that Spirulina extracts containing phycocyanin could replace traditional additives in ice cream, providing stabilizing properties without compromising consumer acceptability.…”

Section: Microalgal Ingredients For Food Applicationmentioning

confidence: 99%

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production

Bürck,

Ramos,

Braga

2024

Foods

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The heightened interest in healthy dietary practices and the preference for fresh, minimally processed foods with reduced additives have witnessed a significant surge among consumers. Within this context, bioactive compounds have garnered attention as potent agents offering beneficial biological effects when integrated into food formulations. Nevertheless, the efficacy of these bioactive compounds in product development encounters numerous challenges during various processing and storage stages due to their inherent instability. Addressing these limitations necessitates exploring novel technological approaches tailored explicitly to the application of bioactive compounds in food production. These approaches should not only focus on preserving the bioactive compounds within food matrices but also on retaining the sensory attributes (color, taste, and aroma) of the final food products. The impact of microalgae and their bioactive compounds on human health and well-being has been extensively reported in the literature. However, there is still a gap regarding the processing and stability of microalgal bioactive compounds to improve their application in the food industry. The main goal of the present work is to point out how to overcome technological challenges in enhancing the stability of bioactive compounds from microalgae for optimal food applications.

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“…[22][23][24] Many strains of microalgae are rich in vitamins, antioxidants, proteins, and lipids and low in carbohydrates therefore they are considered as healthy food compounds. [25,26] On the global scale, microalgae might help to feed the growing human population, [27] requiring less land for production than common crops or animals [28,29] and can be grown offshore. [30] Microalgae have been used in wastewater cleaning [3] and were tested as pollutant scavengers [31,32] and as a fertilizer for agriculture.…”

Section: Introductionmentioning

confidence: 99%

Recent advances and fundamentals of microalgae cultivation technology

Rozenberg,

Sorokin,

Mukhambetova

et al. 2024

Biotechnology Journal

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Microalgae are considered to be a promising group of organisms for fuel production, waste processing, pharmaceutical applications, and as a source of food components. Unicellular algae are worth being considered because of their capacity to produce comparatively large amounts of lipids, proteins, and vitamins while requiring little room for growth. They can also grow on waste and fix CO2 and nitrogen compounds. However, production costs limit the industrial use of microalgae to the most profitable applications including micronutrient production and fish farming. Therefore, novel microalgae based technologies require an increase of the production efficiencies or values. Here we review the recent studies focused on getting strains with novel characteristics or cultivating techniques that improve production's robustness or efficiency and categorize these findings according to the fundamental factors that determine microalgae growth. Improvements of light and nutrient delivery, as well as other aspects of photobioreactor design, have shown the highest average increase in productivity. Other methods, such as an improvement of phosphorus or CO2 fixation and temperature adaptation have been found to be less effective. Furthermore, interactions with particular bacteria may promote the growth of microalgae, although bacterial and grazer contaminations must be managed to avoid culture failure. The competitiveness of the algal products will increase if these discoveries are applied to industrial settings.

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Protein Quality and Protein Digestibility of Vegetable Creams Reformulated with Microalgae Inclusion

Cited by 9 publications

References 66 publications

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

Enhancing the Biological Effects of Bioactive Compounds from Microalgae through Advanced Processing Techniques: Pioneering Ingredients for Next-Generation Food Production

Recent advances and fundamentals of microalgae cultivation technology

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